Extraction of Flavonoid Components from Persimmon Leaf, Thistle and New Green

감잎, 엉겅퀴, 뉴그린으로부터 플라보노이드성분의 추출

  • Received : 2016.03.20
  • Accepted : 2016.04.05
  • Published : 2016.06.10


In this study, we extracted active components from thistle, persimmon leaf, and new green which are known to have a high content of antioxidants and also analyzed the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavening activity and flavonoid content. Both ultrapure water and alcohol were used as extraction solvents and the ratio of both solvents, sample, amunts extraction time, and extraction temperature were varied. The optimal extraction condition of each natural compounds were 2.5~3.5 h of the extraction time and 50 g/L of the sample amount. The optimal ratio of ultrapure water and alcohol and extraction temperature were as follows; persimmon leaf (55~65 vol%, $50{\sim}60^{\circ}C$), thistle (40~50 vol%, $55{\sim}65^{\circ}C$) and new green (55~65 vol%, $50{\sim}60^{\circ}C$). In addition, the antioxidant capacity and flavonoid content of the extract increased in the order of persimmon leaf, thistle, and new green.


flavonoid contents;extraction;persimmon leaf;thistle;new green


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